Full Recipe
Author
Food Network Kitchen | 2024-07-16
Description
Crushed potato chips make a tasty and perfectly crispy coating for thinly pounded chicken cutlets. A duo of tangy sour cream-pickle dip and hot honey mustard for serving makes this schnitzel even more untraditional — but absolutely irresistible. We found that thin potato chips, as opposed to thicker kettle-style chips, worked best to give the cutlets a light coating. A combination of coarse and fine crumbs thoroughly cover the chicken but still offers a crunchy, craggy exterior. Use this basic recipe as a starting point and you can try any flavor chip you like, or make the schnitzel with pork or turkey cutlets as well.
